Name: Pumpkin Nutella-Stuffed Cookies
Prep time: 20 min
Cook time: PT-491609H19M19S
Total time: PT-491609H19M19S
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves (optional); 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/2 cup pumpkin purée (not pumpkin pie filling); 1 large egg yolk; 1 teaspoon vanilla extract; 12–16 teaspoons Nutella (chilled or frozen in spoonfuls)

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Pumpkin Nutella-Stuffed Cookies are soft, spiced pumpkin cookies filled with a rich, gooey Nutella center. These cookies combine cozy fall flavors with chocolatey indulgence, creating a treat that’s warm, comforting, and just the right amount of decadent. Each bite delivers the best of both worlds—pumpkin spice on the outside and a luscious Nutella surprise in the center.

Why You’ll Love This Recipe

I love these cookies because they’re soft, chewy, and bursting with pumpkin flavor—and the Nutella center takes them over the top. They’re perfect for fall baking but honestly irresistible any time of year. I like how the pumpkin keeps them moist for days, and they make the whole kitchen smell amazing while baking. Whether I’m baking for friends, family, or just myself, these cookies always impress. Pumpkin Nutella-Stuffed Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves (optional, for stronger spice)
Unsalted butter (softened)
Brown sugar
Granulated sugar
Pumpkin purée (not pumpkin pie filling)
Egg yolk
Vanilla extract
Nutella (chilled or frozen in dollops)

Directions

I start by pre-freezing small spoonfuls of Nutella on a parchment-lined tray for about 30–60 minutes. This makes stuffing the cookies much easier.
While the Nutella freezes, I whisk together the dry ingredients: flour, baking soda, baking powder, salt, and spices.
In another bowl, I cream the butter and sugars until light and fluffy. I then mix in the pumpkin purée, egg yolk, and vanilla extract.
I slowly add the dry ingredients into the wet mixture and stir just until combined.
I scoop out portions of dough, flatten each slightly, and place a frozen Nutella dollop in the center. I fold the dough around the Nutella and seal the edges, shaping it into a ball.
I chill the stuffed cookie dough balls in the fridge for at least 30 minutes to help them hold their shape.
I bake the cookies at 350°F (175°C) for 10–12 minutes, just until the edges are set and the tops look slightly underdone—they continue to bake on the tray.

Servings and timing

This recipe makes about 12–16 cookies, depending on size. It takes around 20 minutes to prep (plus chilling time), and baking takes about 10–12 minutes per batch. Total time including chilling is around 1.5 hours.

Variations

I roll the cookie dough balls in cinnamon sugar before baking for an extra sweet-spiced finish.
I sometimes use a dark chocolate spread or cookie butter instead of Nutella for a different twist.
For crunch, I add chopped hazelnuts or walnuts to the dough.
I make them extra festive by drizzling with melted chocolate or dusting with powdered sugar after baking.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week. To reheat, I microwave one for about 10 seconds—it makes the Nutella center warm and gooey again. I also freeze the dough balls before baking and bake straight from frozen, adding a couple of extra minutes to the bake time. Pumpkin Nutella-Stuffed Cookies

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used fresh pumpkin purée, but I make sure to drain any excess moisture so the dough doesn’t get too wet.

How do I keep the Nutella from leaking out?

I make sure the Nutella is well frozen and seal the dough completely around it, pinching any open seams before baking.

Can I make the dough ahead of time?

Definitely. I make the dough, stuff it, and freeze the balls. I bake them straight from the freezer when I’m ready.

Do these cookies spread a lot?

They spread just a little. Chilling the dough helps keep them thick and soft with a gooey center.

Can I skip the egg yolk?

I don’t recommend skipping it. The yolk adds richness and helps with structure, especially since pumpkin adds extra moisture.

Conclusion

Pumpkin Nutella-Stuffed Cookies are the perfect cozy treat, combining warm spices and rich chocolate in every bite. I love baking these during fall or whenever I want a comforting, impressive cookie that’s just a little extra special. They’re soft, flavorful, and filled with a surprise center that always gets people asking for seconds.